Rice kheer | chawal ki kheer | Indian Rice Pudding

Take Two handful of rice wash and soak for 20 minutes.
In a big pan boil milk. Soak saffron in 1 tsp of warm milk.
When milk comes to boil add washed,soaked and drained rice.
Keep stirring continously. Once the milk has come to a boil, lower the heat to low and let the kheer cook for around 25 minutes on low heat. Stir every 2 minutes or so.
Chop Almonds, Pistas and keep them aside.
Make a fine Powder of green Cardamom.
Add half of the dryfruits , ardamom powder and saffron milk in the kheer and let them cook with rice. The milk will reduce considerably after 25 minutes and the kheer would look thick and the rice will be completely cooked.
Stir Continously. If you want super thick kheer, cook for 15 more minutes at this point.
Add in the sugar and mix. Cook the kheer for 5 more minutes after adding the sugar and nuts. The sugar should dissolve completely. Don’t worry if your kheer doesn’t look very thick at this point.
It will continue to thicken as it cools down. and if your kheer is very thick you can add extra milk into it.
Remove pan from heat. Garnish with more nuts and serve kheer warm or chilled.

Do not add sugar before rice is tender because the rice will take forever to cook .
If kheer thickens a lot after chilling, just stir in few tablespoons of cold milk at a time.
Adjust sweetness to your preference .
You can add nuts of your choice and raisins too.
Some people blanch and some fry the nuts before using . You can do the either way.